Cranberry Nut Bread

Cranberry Nut bread

CategoryCuisineDiets,

This richly colored bread, with its tangy, sweet flavor, will brighten any holiday meal.

Ingredients

 ½ cup (57 g) whole wheat flour
 1 ½ cups (340 g) unbleached white flour
 1 cup (227 g) sugar
 1 ½ teaspoons (7 g) baking powder
 1 teaspoon (5 g) baking soda
 1 ½ teaspoons (7 g) dry egg replacer (see Note)
 1 teaspoon (5 g) salt
 1 tablespoon (14 g) grated orange rind
 ¾ cup (178 ml) orange juice
 2 tablespoons (28 g) vegan (or dairy) butter, at room temperature
 1 cup (227 g) fresh whole cranberries
 ½ cup (57 g) chopped pecans or walnuts

Instructions

1

Preheat oven to 350ᵒ F (180° C).

2

Combine flours, sugar, baking powder, baking soda, dry egg replacer, and salt in a medium-sized bowl. Stir to mix well.

3

Add orange rind, orange juice, and butter. Mix thoroughly.

4

Fold in cranberries and pecans or walnuts. Batter will be thick.

5

Turn into a buttered 9 x 5-inch (229 cm x 127 cm) loaf pan. Bake for about 1 hour. Let cool 10 minutes in pan, then remove from pan and place on a wire rack. Let cool completely before slicing.

Note: This recipe was prepared using a popular product, Ener-G Egg Replacer. This boxed dry mix is available online.

Serves 8

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Ingredients

 ½ cup (57 g) whole wheat flour
 1 ½ cups (340 g) unbleached white flour
 1 cup (227 g) sugar
 1 ½ teaspoons (7 g) baking powder
 1 teaspoon (5 g) baking soda
 1 ½ teaspoons (7 g) dry egg replacer (see Note)
 1 teaspoon (5 g) salt
 1 tablespoon (14 g) grated orange rind
 ¾ cup (178 ml) orange juice
 2 tablespoons (28 g) vegan (or dairy) butter, at room temperature
 1 cup (227 g) fresh whole cranberries
 ½ cup (57 g) chopped pecans or walnuts

Directions

1

Preheat oven to 350ᵒ F (180° C).

2

Combine flours, sugar, baking powder, baking soda, dry egg replacer, and salt in a medium-sized bowl. Stir to mix well.

3

Add orange rind, orange juice, and butter. Mix thoroughly.

4

Fold in cranberries and pecans or walnuts. Batter will be thick.

5

Turn into a buttered 9 x 5-inch (229 cm x 127 cm) loaf pan. Bake for about 1 hour. Let cool 10 minutes in pan, then remove from pan and place on a wire rack. Let cool completely before slicing.

Note: This recipe was prepared using a popular product, Ener-G Egg Replacer. This boxed dry mix is available online.

Serves 8

Cranberry Nut Bread